MEAT
Level 2
Brisket Mushroom & Barley Soup
Serves 8
Faced with a great deal like a double package of beef brisket, about 6 lbs. worth, who can resist two for the price of one? Now, after the first meal, there's still 4 lbs. of once cooked beef brisket. What we suggest is the comfort soup of all times made with a perfectly succulent and moist brisket surrounded with finely cut root vegetables, herbs, and a small amout of dry white wine, slow roasted in a sealed-in foil pocket.
2 Tbsp. olive oil
2 onions, chopped
4 stalks celery, peeled and finely chopped
2 cloves garlic, peeled, cored and chopped
1 pkg. mushrooms, cleaned and sliced
1 bunch fresh parsley, rinsed & finely chopped
1-2 Tbps. each: dried sage, rosemary and basil
½ cup dry white wine
2 cups cooked beef brisket, sliced or cubed
6 cups beef or chicken stock
1 can peeled chopped tomatoes with liquid
2 cups pearl barley, rinsed and preferably soaked overnight
Salt and pepper to taste
- In a large stock pot, heat olive oil on medium. Add onions and celery, turn heat to low and sauté, about 5 minutes.
- Add mushrooms and herbs and sauté for about 5 more minutes. Add wine and continue cooking until hot, stirring gently. Add rest of the ingredients except for the barley. Bring the soup to a boil, stir well and turn to low.
- After an hour, drain and add barley. Stir occasionally to prevent barley from sticking, adding more liquid if necessary. Cook until the barley is tender.
Cooking Tip: This soup is most flavorful if cooked slowly over a long period of time, so it can also be prepared in a slow cooker set on low. If using a slow cooker, cut the amount of barley in half.
